Sharky's Mustard Sauce Recipe

A Recipe for
Sharky's Mustard Sauce

 

I don't even butter my bread; I consider that cooking.

Katherine Cebrian

Herb Tip Using Parsley: Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

This Sharky's Mustard Sauce recipe is one of many in our Barbecue Category.

Cooking Rule... If at first you don't succeed, order pizza.

Anonymous

This Recipe for Sharky's Mustard Sauce is one of thousands in the Recipes-to-go Barbecue Cookbook.

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.

Isadora Duncan, America dancer (1878-1927)

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In Mexico we have a word for sushi: bait.

José Simons

We think fast food is equivalent to pornography, nutritionally speaking.

Steve Elbert

This is a recipe for Sharky's Mustard Sauce from the recipe cookbook of Recipes-to-go (Barbecue)

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

Nora Ephron

Sharky's Mustard Sauce recipe - a tasty recipe for you to add to your collection!

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

Gelett Burgess, 'Look Eleven Years Younger' (1937).

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Herb Tip Using Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Food Tip To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)

Sharky's Mustard Sauce

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

Ginette Olivesi-Lorenzias